Tempura Battered Asparagus With A Soy Solera Sherry Dipping Sauce

Ingredients

Tempura batter

1 cup All-purpose flour
1 cup ice water
1 tsp baking powder
2 Tbsp corn starch
Pinch of salt

Soy sherry vinaigrette

1 cup soy sauce
1 cup Messina Hof Solera Sherry Wine
1 tbsp ginger
1 tbsp chopped garlic
1 tbsp red pepper flakes
1 tbsp sesame oil
1/4 cup honey
3 cups olive oil

Instructions

Tempura Asparagus Instructions

To mix blend your egg and ice water
Mix in the dry ingredients
Some lumps are ok
Per person 3-4 asparagus spears trim about 4 inches in length
Several cups of vegetable oil to fry in a heavy bottom pot bring to 325*
Dust the asparagus in flour
Dredge in the tempura batter
Deep fry till golden brown about 2-3 minutes (the beauty is the asparagus steams itself as it fry’s, so you can’t over cook it.)
Drain the asparagus on paper towel
Serve with soy dipping sauce

Soy Sherry Vinaigrette Instructions

Mix all ingredients and serve.

Notes

Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.